Slow Cooker Chicken Chili with White Beans

Warm, hearty, and perfect for a cold winter evening, this slow cooker chicken chili with white beans is packed with protein, flavor, and a touch of spice. The recipe is easy to prepare and adaptable, making it an ideal choice for family dinners or gatherings.

Chef’s Tips

• Use Different Cuts of Chicken: While chicken breasts are convenient, boneless chicken thighs add extra tenderness and flavor.
• Roast for Smokiness: Roast the jalapeños until charred for a deeper, smoky flavor.
• Creamy Twist: To make it creamy, stir in sour cream, cream cheese, or shredded Monterey Jack or cheddar cheese.
• Thicker Chili: Add a cornflour slurry or fresh cream to achieve a thicker consistency.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: The base protein; can substitute with chicken thighs.
• 2 (15.5 oz) cans navy beans: Drained and ready to add heartiness.
• 1 (15.5 oz) can cannellini beans: Drained and complements the navy beans for variety.
• 1 medium yellow onion (chopped): Adds sweetness and depth.
• 2 medium jalapeño peppers (chopped): Brings heat and spice; deseed for a milder flavor.
• 2 cloves garlic (minced): Infuses the chili with aromatic richness.
• 1.25 oz chili seasoning: Packs the dish with bold, savory flavor.
• 1 tsp salt: Enhances the overall taste.
• 1 tsp pepper: Adds a hint of spice.
• 32 oz chicken broth: Provides the base for the chili; use low-sodium if preferred.

Instructions

1. Prepare the Ingredients:
   • Add the chicken breasts to the crockpot.
   • Drain the navy and cannellini beans and pour them into the crockpot.
   • Chop the onion and jalapeños (remove seeds for less heat) and mince the garlic. Add them to the crockpot.
2. Season the Chili:
   Sprinkle the chili seasoning, salt, and pepper over the ingredients in the crockpot.

3. Add the Liquid:
   Pour the chicken broth into the crockpot. Stir the ingredients for about 30 seconds to combine.
4. Cook the Chili:
   • Set the crockpot to high and cook for 4 hours, or set to low and cook for 6–8 hours.
5. Shred the Chicken:
   • Once cooked, remove the chicken from the crockpot and shred it into chunks using two forks.
   • Return the shredded chicken to the crockpot and stir to combine.

6. Serve:
   Ladle the chili into bowls and serve hot. Top with sour cream, shredded cheese, tortilla strips, or your favorite garnishes.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a pot over medium heat or in the microwave, stirring occasionally.

Serving Suggestions

• Toppings: Sour cream, shredded cheese, green onions, tortilla strips, or avocado slices.
• Sides: Serve with cornbread, garlic bread, or BBQ nachos.
• Vegetables: Pair with a fresh salad or roasted vegetables for a complete meal.

FAQs

Can I use canned chicken instead of fresh chicken?
Yes, you can use canned chicken. Add it during the last 30 minutes of cooking to warm through.

How can I make it spicier?
Add a dash of cayenne pepper, crushed red pepper flakes, or leave the seeds in the jalapeños.

What if my chili is too spicy?
Balance the heat by stirring in sour cream, cream cheese, or a splash of heavy cream.

Can I make this recipe on the stovetop?
Yes! Sauté the onion, jalapeños, and garlic in a large pot. Add the remaining ingredients and simmer for 30–40 minutes until the chicken is cooked through.

This slow cooker chicken chili with white beans is the ultimate comfort food for cold weather. With its hearty texture and bold flavors, it’s a crowd-pleaser that’s as easy to prepare as it is delicious. Customize it to your taste, add your favorite toppings, and enjoy the cozy satisfaction of a warm, nourishing meal!